Red Miso Mushroom Pasta Recipe | Umami-Packed & Easy Pasta Dish by Chef Anton

red miso

🥗Healthier: white miso

💰Cheaper: soy sauce

White miso is less intense but still flavorful.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheese blend

Nutritional yeast is dairy-free and adds a cheesy flavor.

Chop shiitake, king oyster, and oyster mushrooms; wash and pat dry.

Boil water in a pot and add salt for the pasta.

Heat olive oil in a pan until hot.

Add mushrooms to the pan and cook until browned, adding salt after some water evaporates.

Set mushrooms aside once browned.

In the same pan, add more olive oil and sauté red onion and garlic.

Add red miso, rice vinegar, soy sauce, and unsalted butter to the pan; mix well.

In a separate pot, boil water and add linguini pasta, stirring occasionally for about 10 minutes.

Reserve half a cup of pasta water before draining the pasta.

Add reserved pasta water to the sauce to loosen it up, then add the drained pasta.

Plate the dish with spring onions and parmesan cheese, and sprinkle sesame seeds on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens